Blend a bit of dijon and honey in a bowl, whisk in some vinegar (if you have a pear or fig vinegar, that is great...) S&P. Then, slowly drizzle in enough olive oil to emulsify. Keep whisking while you do this. Taste again for seasoning.

this is my absolute favorite cold pasta salad dressing recipe. I buzz it in a blender or food processor, but by hand would work just fine too. This is for a large pasta salad and extra dressing stores well in the refrigerator

You can make a variety of different pesto sauces, i.e. basil, mint, parsley, sun-dried tomato, artichoke - depending on your taste - that would pair nicely w the ingredients you mentioned. Here's one version:

this is my absolute favorite cold pasta salad dressing recipe. I buzz it in a blender or food processor, but by hand would work just fine too. This is for a large pasta salad and extra dressing stores well in the refrigerator

You can make a variety of different pesto sauces, i.e. basil, mint, parsley, sun-dried tomato, artichoke - depending on your taste - that would pair nicely w the ingredients you mentioned. Here's one version:

Blend a bit of dijon and honey in a bowl, whisk in some vinegar (if you have a pear or fig vinegar, that is great...) S&P. Then, slowly drizzle in enough olive oil to emulsify. Keep whisking while you do this. Taste again for seasoning.

Pear vinegar is good isn't it? I bought some today , not sur if it is what you know of, but this one is called Pear infused white balsamic vinegar.

Capital T is Tablespoon and so is tbl
Lowercase t is teaspoon and so is tsp

My olive oil pasta salad secret:
Drain the noodles into a colander that is filled with thinly sliced (sweet or red) onions. The hot water "steams" the onion flavor into the noodles, and also takes the bite off of the onion. You can stir the softened onions right into your pasta salad with the other ingredients.

Also, I often don't use vinegar in oil based pasta salads. Just some garlic and fresh herbs, salt & pepper, then add something with some flavor interest like olives or artichokes to lift the flavors (which are sometimes packed in vinegar anyway).